Arroz Con Pollo Published on: June 1, 2020
Arroz Con Pollo
Equipment
- large pot
- very small pot (preferably smaller than 1 quart)
- 3 quart pot
- 8-10 quart serving bowl
- spare stove rack
Ingredients
- 3 cups and 2 tbsp uncooked Uncle Ben's White Rice
- 6 cup broth
- 1 tsp annatto seeds
- 2 1/2 oz olive oil
- 4-5 lb boneless chicken breasts
- salt
- 1 large white onion
- celery (optional)
- carrots (optional)
- 1 lb frozen peas
- 2 large red bell peppers
- 2 large green peppers
Instructions
Broth (Note: You can prepare broth and chicken the night before you plan to make the arroz con pollo. This way, the chicken is cold and easy to pull apart.)
- In large pot, cook chicken in enough water to completely cover the chicken. It should yield 6 cups of broth for the rice.
- Cook chicken broth for 1 1/2 to 2 hours
- Add salt to taste and one whole, large white onion.
- For flavor, you can add celery and carrots.
Annatto (Note: Handle the seeds with care. They can stain clothing. The annatto oil can be prepared ahead of time; it can be frozen for a month.)
- In a very small pot (preferably smaller than 1 quart), put annatto seeds in olive oil.
- Cover pot with the seeds and oil and simmer at a very low flame for about 2 minutes.
- Check that oil has changed colors to an "orange-red".
- If it has, remove from flame and let it cool completely.
- Once cool, sift seeds from oil with a strainer.
- Discard the seeds.
- Reserve the annatto oil.
Rice (Note: Do not wash or rinse rice. Do no add salt.)
- In a 3 quart pot, put 6 cups of chicken broth and 1/2 an ounce of annatto oil.
- Bring to boil.
- Add 3 cups and 2 tablespoons of uncooked and un-rinsed rice.
- Stir ONCE to mix oil and rice together (do not mix again until rice is done).
- Set flame to medium-high until it boils.
- Lower flame and raise pot by using a spare stove rack.
- Allow water to evaporate.
Peppers
- Wash and dry peppers.
- Chop peppers into quarter size chunks or in slices, to your own preference.
- Fry with the rest of the annatto oil (reserve 1/2 ounce for rice), add salt to taste.
- Once fried, you can place fried peppers on paper towel to soak up excess oil.
Peas
- Boil in water, drain, add salt to taste.
Arroz con Pollo
- Once chicken has cooled down, using two forks or your fingers, shred chicken into one inch long pieces.
- In a 8-10 quart serving bowl, mix shredded chicken, rice, peas, and peppers.
- Serve with fried plantains. (Optional)
Fried plantains
- Slice a ripe plantain and deep fry until golden.
- Place on a paper towel to absorb excess oil.
